John Myers
Potato Mushroom Casserole
The perfect potato mushroom casserole recipe with a picture and simple step-by-step instructions.
- 10 Potatoes
- 2 Onions
- 500 g Mushrooms
- Salt pepper
- 5 Disks
- 2 teaspoon Sour cream
- 2 teaspoon Bbq mustard
- 1 Bag of Maggi shredded meat
- 1 Camembert / who likes it!
- Beer and good music for cooking
- The first thing I did was open my delicious beer and turn on Mr. Cash because that’s the best way to cook it! Then cut the onions into rings and sauté.
- I finished the Maggi sachet and tipped it with the onions, let it simmer, seasoned with salt and pepper and added sour cream and BBQ mustard. (If you don’t like the mustard, you can leave it out)
- Cut the potatoes and mushrooms into slices. Cut the camembert into small cubes. (If you don’t like Camembert you can leave it out, because when it liquefies only the white skin remains, I personally like it because the white skin tastes mushroom)
- Take the baking dish and pour some Maggi sauce into the tin and start with the toppings. Potatoes, mushrooms, camembert, sauce, slices, potatoes, camembert, mushrooms, sauce. Then leave in the preheated oven 200 ° for about 30-40 minutes.
- As soon as it is done, it can be served.
Facebook Comments